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Pork lo mein
Â* Anybody got a good recipe that doesn't rely on cabbage for filler ? A
little bok choi maybe (I think there's still some out in the garden) . I'm really looking for sauce/spicing recommendations , I already know what veggies I have on hand to use . Fettuccine for the noodles , thinly sliced pork loin marinated in soy/garlic - but I've never been able to duplicate the flavor that our favorite oriental place has . And 175 miles is a bit far to go just for lo mein ... -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Pork lo mein
On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote:
> Â* Anybody got a good recipe that doesn't rely on cabbage for filler ? A > little bok choi maybe (I think there's still some out in the garden) . > I'm really looking for sauce/spicing recommendations , I already know > what veggies I have on hand to use . Fettuccine for the noodles , thinly > sliced pork loin marinated in soy/garlic - but I've never been able to > duplicate the flavor that our favorite oriental place has . And 175 > miles is a bit far to go just for lo mein ... > > -- > Snag > Ain't no dollar sign on > peace of mind - Zac Brown My guess is oyster sauce and MSG. Good luck! |
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Pork lo mein
On 5/26/2018 2:05 PM, dsi1 wrote:
> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >> Â* Anybody got a good recipe that doesn't rely on cabbage for filler ? A >> little bok choi maybe (I think there's still some out in the garden) . >> I'm really looking for sauce/spicing recommendations , I already know >> what veggies I have on hand to use . Fettuccine for the noodles , thinly >> sliced pork loin marinated in soy/garlic - but I've never been able to >> duplicate the flavor that our favorite oriental place has . And 175 >> miles is a bit far to go just for lo mein ... >> >> -- >> Snag >> Ain't no dollar sign on >> peace of mind - Zac Brown > My guess is oyster sauce and MSG. Good luck! Â* The point has become moot , I decided to make fried rice instead . That one I have nailed . Just fluffed the brown rice a few minutes ago when the cook timer went off . I find if I fluff it up a bit when it's done cooking it makes for a lighter fried rice . Â* Coming soon : questions about egg dishes ! Last Monday I brought home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) and before long we'll be inundated with eggs . -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Pork lo mein
On 5/26/2018 3:56 PM, Terry Coombs wrote:
> On 5/26/2018 2:05 PM, dsi1 wrote: >> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>> Â*Â* Anybody got a good recipe that doesn't rely on cabbage for filler ? A >>> little bok choi maybe (I think there's still some out in the garden) . >>> I'm really looking for sauce/spicing recommendations , I already know >>> what veggies I have on hand to use . Fettuccine for the noodles , thinly >>> sliced pork loin marinated in soy/garlic - but I've never been able to >>> duplicate the flavor that our favorite oriental place has . And 175 >>> miles is a bit far to go just for lo mein ... >>> >>> -- >>> Â*Â* Snag >>> Ain't no dollar sign on >>> peace of mind - Zac Brown >> My guess is oyster sauce and MSG. Good luck! > > Â* The point has become moot , I decided to make fried rice instead . > That one I have nailed . Just fluffed the brown rice a few minutes ago > when the cook timer went off . I find if I fluff it up a bit when it's > done cooking it makes for a lighter fried rice . > Of course the it does. For really excellent fried rice it needs to be cooked but fairly dry. Most often, day old rice is preferable. At least that's what I learned. <shrug> > Â* Coming soon : questions about egg dishes ! Last Monday I brought home > 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) and > before long we'll be inundated with eggs . > I'm probably having eggs for dinner. LOL I don't have much of an appetite today. I use eggs more in cooking than I do for things like breakfast or evenings like this one. Start a new post when you've got a glut of eggs. I know you'll get lots of replies.  Jill |
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Pork lo mein
On 5/26/2018 3:32 PM, jmcquown wrote:
> On 5/26/2018 3:56 PM, Terry Coombs wrote: >> On 5/26/2018 2:05 PM, dsi1 wrote: >>> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>>> Â*Â* Anybody got a good recipe that doesn't rely on cabbage for >>>> filler ? A >>>> little bok choi maybe (I think there's still some out in the garden) . >>>> I'm really looking for sauce/spicing recommendations , I already know >>>> what veggies I have on hand to use . Fettuccine for the noodles , >>>> thinly >>>> sliced pork loin marinated in soy/garlic - but I've never been able to >>>> duplicate the flavor that our favorite oriental place has . And 175 >>>> miles is a bit far to go just for lo mein ... >>>> >>>> -- >>>> Â*Â* Snag >>>> Ain't no dollar sign on >>>> peace of mind - Zac Brown >>> My guess is oyster sauce and MSG. Good luck! >> >> Â*Â* The point has become moot , I decided to make fried rice instead . >> That one I have nailed . Just fluffed the brown rice a few minutes >> ago when the cook timer went off . I find if I fluff it up a bit when >> it's done cooking it makes for a lighter fried rice . >> > Of course the it does.Â* For really excellent fried rice it needs to be > cooked but fairly dry.Â* Most often, day old rice is preferable.Â* At > least that's what I learned. <shrug> Â* That makes sense . As I understand it , fried rice was everything we didn't eat yesterday ... I cook the rice a few hours ahead of making the dish , I read somewhere that was a good idea . I don't usually plan far enough ahead to cook it the day before ... > >> Â*Â* Coming soon : questions about egg dishes ! Last Monday I brought >> home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) >> and before long we'll be inundated with eggs . >> > I'm probably having eggs for dinner.Â* LOLÂ* I don't have much of an > appetite today.Â* I use eggs more in cooking than I do for things like > breakfast or evenings like this one.Â* Start a new post when you've got > a glut of eggs.Â* I know you'll get lots of replies. > > Jill Â* It's probably going to be a few weeks , the "ladies" I bought the chickens from were less than totally forthcoming ... "There might be a rooster in there , we've heard some crowing."Â* Well that's just bullshit , these guys haven't made a sound all week . And from the number of pens and all the chickens it's obvious that these gals know chickens - and knew damn well there were 3 roosters . And these hens are still at least 5-6 weeks from laying , if that soon rather than the "oh probably 3 weeks or a month"Â* I was toldÂ* . If these weren't the breed we really wanted I'd have told them to keep their damn chickens . We'll keep one rooster , I want a self-replacing flock . Â* Thank you for that opportunity to vent ! -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Pork lo mein
On 5/26/2018 5:08 PM, Terry Coombs wrote:
> On 5/26/2018 3:32 PM, jmcquown wrote: >> On 5/26/2018 3:56 PM, Terry Coombs wrote: >>> On 5/26/2018 2:05 PM, dsi1 wrote: >>>> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>>>> Â*Â* Anybody got a good recipe that doesn't rely on cabbage for >>>>> filler ? A >>>>> little bok choi maybe (I think there's still some out in the garden) . >>>>> I'm really looking for sauce/spicing recommendations , I already know >>>>> what veggies I have on hand to use . Fettuccine for the noodles , >>>>> thinly >>>>> sliced pork loin marinated in soy/garlic - but I've never been able to >>>>> duplicate the flavor that our favorite oriental place has . And 175 >>>>> miles is a bit far to go just for lo mein ... >>>>> >>>>> -- >>>>> Â*Â* Snag >>>>> Ain't no dollar sign on >>>>> peace of mind - Zac Brown >>>> My guess is oyster sauce and MSG. Good luck! >>> >>> Â*Â* The point has become moot , I decided to make fried rice instead . >>> That one I have nailed . Just fluffed the brown rice a few minutes >>> ago when the cook timer went off . I find if I fluff it up a bit when >>> it's done cooking it makes for a lighter fried rice . >>> >> Of course the it does.Â* For really excellent fried rice it needs to be >> cooked but fairly dry.Â* Most often, day old rice is preferable.Â* At >> least that's what I learned. <shrug> > > > Â* That makes sense . As I understand it , fried rice was everything we > didn't eat yesterday ... I cook the rice a few hours ahead of making the > dish , I read somewhere that was a good idea . I don't usually plan far > enough ahead to cook it the day before ... > As long as the steam is gone and the rice is fairly dry (can be easily fluffed), that's what counts. I learned this at least 45 years ago. Not that I cook a lot of fried rice, but I surely have. We had a Thai cook in Bangkok who imparted this wisdom. Over the years I've heard the same tip from watching cooking shows and from reading cookbooks. >> >>> Â*Â* Coming soon : questions about egg dishes ! Last Monday I brought >>> home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) >>> and before long we'll be inundated with eggs . >>> >> I'm probably having eggs for dinner.Â* LOLÂ* I don't have much of an >> appetite today.Â* I use eggs more in cooking than I do for things like >> breakfast or evenings like this one.Â* Start a new post when you've got >> a glut of eggs.Â* I know you'll get lots of replies. >> >> Jill > > Â* It's probably going to be a few weeks , the "ladies" I bought the > chickens from were less than totally forthcoming ... "There might be a > rooster in there , we've heard some crowing."Â* Well that's just bullshit > , these guys haven't made a sound all week . And from the number of pens > and all the chickens it's obvious that these gals know chickens - and > knew damn well there were 3 roosters . And these hens are still at least > 5-6 weeks from laying , if that soon rather than the "oh probably 3 > weeks or a month"Â* I was toldÂ* . If these weren't the breed we really > wanted I'd have told them to keep their damn chickens . We'll keep one > rooster , I want a self-replacing flock . > > Â* Thank you for that opportunity to vent ! > Not that I can relate to your chicken problem, but is there any sort of recourse from the less than stellar sellers? Sounds like a case for Judge Judy. LOL Jill |
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Pork lo mein
On 5/26/2018 4:20 PM, jmcquown wrote:
> On 5/26/2018 5:08 PM, Terry Coombs wrote: >> On 5/26/2018 3:32 PM, jmcquown wrote: >>> On 5/26/2018 3:56 PM, Terry Coombs wrote: >>>> On 5/26/2018 2:05 PM, dsi1 wrote: >>>>> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>>>>> Â*Â* Anybody got a good recipe that doesn't rely on cabbage for >>>>>> filler ? A >>>>>> little bok choi maybe (I think there's still some out in the >>>>>> garden) . >>>>>> I'm really looking for sauce/spicing recommendations , I already >>>>>> know >>>>>> what veggies I have on hand to use . Fettuccine for the noodles , >>>>>> thinly >>>>>> sliced pork loin marinated in soy/garlic - but I've never been >>>>>> able to >>>>>> duplicate the flavor that our favorite oriental place has . And 175 >>>>>> miles is a bit far to go just for lo mein ... >>>>>> >>>>>> -- >>>>>> Â*Â* Snag >>>>>> Ain't no dollar sign on >>>>>> peace of mind - Zac Brown >>>>> My guess is oyster sauce and MSG. Good luck! >>>> >>>> Â*Â* The point has become moot , I decided to make fried rice instead >>>> . That one I have nailed . Just fluffed the brown rice a few >>>> minutes ago when the cook timer went off . I find if I fluff it up >>>> a bit when it's done cooking it makes for a lighter fried rice . >>>> >>> Of course the it does.Â* For really excellent fried rice it needs to >>> be cooked but fairly dry.Â* Most often, day old rice is preferable.Â* >>> At least that's what I learned. <shrug> >> >> >> Â*Â* That makes sense . As I understand it , fried rice was everything >> we didn't eat yesterday ... I cook the rice a few hours ahead of >> making the dish , I read somewhere that was a good idea . I don't >> usually plan far enough ahead to cook it the day before ... >> > As long as the steam is gone and the rice is fairly dry (can be easily > fluffed), that's what counts.Â* I learned this at least 45 years ago. > Not that I cook a lot of fried rice, but I surely have.Â* We had a Thai > cook in Bangkok who imparted this wisdom. Over the years I've heard > the same tip from watching cooking shows and from reading cookbooks. > >>> >>>> Â*Â* Coming soon : questions about egg dishes ! Last Monday I brought >>>> home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) >>>> and before long we'll be inundated with eggs . >>>> >>> I'm probably having eggs for dinner.Â* LOLÂ* I don't have much of an >>> appetite today.Â* I use eggs more in cooking than I do for things >>> like breakfast or evenings like this one.Â* Start a new post when >>> you've got a glut of eggs.Â* I know you'll get lots of replies. >>> >>> Jill >> >> Â*Â* It's probably going to be a few weeks , the "ladies" I bought the >> chickens from were less than totally forthcoming ... "There might be >> a rooster in there , we've heard some crowing."Â* Well that's just >> bullshit , these guys haven't made a sound all week . And from the >> number of pens and all the chickens it's obvious that these gals know >> chickens - and knew damn well there were 3 roosters . And these hens >> are still at least 5-6 weeks from laying , if that soon rather than >> the "oh probably 3 weeks or a month"Â* I was toldÂ* . If these weren't >> the breed we really wanted I'd have told them to keep their damn >> chickens . We'll keep one rooster , I want a self-replacing flock . >> >> Â*Â* Thank you for that opportunity to vent ! >> > > Not that I can relate to your chicken problem, but is there any sort > of recourse from the less than stellar sellers?Â* Sounds like a case > for Judge Judy. LOL > > Jill Â* The net result if I were to just just terminate the 2 extra roosters would be to bump the cost per chicken to 8 bucks each instead of 6 ... still not a bad deal , just not as good as I thought I was getting . They won't get a recommendation from me . I'd have a lot better taste in my mouth about this deal if they'd just came right out and told me . -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Pork lo mein
On 5/26/2018 5:34 PM, Terry Coombs wrote:
> On 5/26/2018 4:20 PM, jmcquown wrote: >> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>> On 5/26/2018 3:32 PM, jmcquown wrote: >>>> On 5/26/2018 3:56 PM, Terry Coombs wrote: >>>>> On 5/26/2018 2:05 PM, dsi1 wrote: >>>>>> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>>>>>> Â*Â* Anybody got a good recipe that doesn't rely on cabbage for >>>>>>> filler ? A >>>>>>> little bok choi maybe (I think there's still some out in the >>>>>>> garden) . >>>>>>> I'm really looking for sauce/spicing recommendations , I already >>>>>>> know >>>>>>> what veggies I have on hand to use . Fettuccine for the noodles , >>>>>>> thinly >>>>>>> sliced pork loin marinated in soy/garlic - but I've never been >>>>>>> able to >>>>>>> duplicate the flavor that our favorite oriental place has . And 175 >>>>>>> miles is a bit far to go just for lo mein ... >>>>>>> >>>>>>> -- >>>>>>> Â*Â* Snag >>>>>>> Ain't no dollar sign on >>>>>>> peace of mind - Zac Brown >>>>>> My guess is oyster sauce and MSG. Good luck! >>>>> >>>>> Â*Â* The point has become moot , I decided to make fried rice instead >>>>> . That one I have nailed . Just fluffed the brown rice a few >>>>> minutes ago when the cook timer went off . I find if I fluff it up >>>>> a bit when it's done cooking it makes for a lighter fried rice . >>>>> >>>> Of course the it does.Â* For really excellent fried rice it needs to >>>> be cooked but fairly dry.Â* Most often, day old rice is preferable. >>>> At least that's what I learned. <shrug> >>> >>> >>> Â*Â* That makes sense . As I understand it , fried rice was everything >>> we didn't eat yesterday ... I cook the rice a few hours ahead of >>> making the dish , I read somewhere that was a good idea . I don't >>> usually plan far enough ahead to cook it the day before ... >>> >> As long as the steam is gone and the rice is fairly dry (can be easily >> fluffed), that's what counts.Â* I learned this at least 45 years ago. >> Not that I cook a lot of fried rice, but I surely have.Â* We had a Thai >> cook in Bangkok who imparted this wisdom. Over the years I've heard >> the same tip from watching cooking shows and from reading cookbooks. >> >>>> >>>>> Â*Â* Coming soon : questions about egg dishes ! Last Monday I brought >>>>> home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) >>>>> and before long we'll be inundated with eggs . >>>>> >>>> I'm probably having eggs for dinner.Â* LOLÂ* I don't have much of an >>>> appetite today.Â* I use eggs more in cooking than I do for things >>>> like breakfast or evenings like this one.Â* Start a new post when >>>> you've got a glut of eggs.Â* I know you'll get lots of replies. >>>> >>>> Jill >>> >>> Â*Â* It's probably going to be a few weeks , the "ladies" I bought the >>> chickens from were less than totally forthcoming ... "There might be >>> a rooster in there , we've heard some crowing."Â* Well that's just >>> bullshit , these guys haven't made a sound all week . And from the >>> number of pens and all the chickens it's obvious that these gals know >>> chickens - and knew damn well there were 3 roosters . And these hens >>> are still at least 5-6 weeks from laying , if that soon rather than >>> the "oh probably 3 weeks or a month"Â* I was toldÂ* . If these weren't >>> the breed we really wanted I'd have told them to keep their damn >>> chickens . We'll keep one rooster , I want a self-replacing flock . >>> >>> Â*Â* Thank you for that opportunity to vent ! >>> >> >> Not that I can relate to your chicken problem, but is there any sort >> of recourse from the less than stellar sellers?Â* Sounds like a case >> for Judge Judy. LOL >> >> Jill > > Â* The net result if I were to just just terminate the 2 extra roosters What, you can't sell the roosters? > would be to bump the cost per chicken to 8 bucks each instead of 6 ... > still not a bad deal , just not as good as I thought I was getting . > They won't get a recommendation from me . I'd have a lot better taste in > my mouth about this deal if they'd just came right out and told me . > Okay. Can't get into this. Jill |
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Pork lo mein
On Saturday, May 26, 2018 at 9:55:36 AM UTC-10, Terry Coombs wrote:
> > Â* The point has become moot , I decided to make fried rice instead .. > That one I have nailed . Just fluffed the brown rice a few minutes ago > when the cook timer went off . I find if I fluff it up a bit when it's > done cooking it makes for a lighter fried rice . > > Â* Coming soon : questions about egg dishes ! Last Monday I brought home > 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) and > before long we'll be inundated with eggs . > > -- > Snag > Ain't no dollar sign on > peace of mind - Zac Brown Say, you really love eggs! With all the chickens in our town, you'd think we'd be swimming in eggs. Mostly I see chicks and juvenile chickens. My guess is that the mongoose will most of the chicken eggs. Oyster sauce and MSG is what those cooks in China would use in fried rice. My daughter makes a mean fried rice. I guess she learned how to make it from her ex-boyfriend/chef. Beats me what's in it. I used to use oyster sauce in fried rice but these days I want a cleaner, brighter, taste to my dish. Mostly, I use garlic, shoyu, and MSG in fried rice. |
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Pork lo mein
On Sat, 26 May 2018 17:20:04 -0400, jmcquown >
wrote: >On 5/26/2018 5:08 PM, Terry Coombs wrote: >> On 5/26/2018 3:32 PM, jmcquown wrote: >>> On 5/26/2018 3:56 PM, Terry Coombs wrote: >>>> On 5/26/2018 2:05 PM, dsi1 wrote: >>>>> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>>>>> ** Anybody got a good recipe that doesn't rely on cabbage for >>>>>> filler ? A >>>>>> little bok choi maybe (I think there's still some out in the garden) . >>>>>> I'm really looking for sauce/spicing recommendations , I already know >>>>>> what veggies I have on hand to use . Fettuccine for the noodles , >>>>>> thinly >>>>>> sliced pork loin marinated in soy/garlic - but I've never been able to >>>>>> duplicate the flavor that our favorite oriental place has . And 175 >>>>>> miles is a bit far to go just for lo mein ... >>>>>> >>>>>> -- >>>>>> ** Snag >>>>>> Ain't no dollar sign on >>>>>> peace of mind - Zac Brown >>>>> My guess is oyster sauce and MSG. Good luck! >>>> >>>> ** The point has become moot , I decided to make fried rice instead . >>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>> ago when the cook timer went off . I find if I fluff it up a bit when >>>> it's done cooking it makes for a lighter fried rice . >>>> >>> Of course the it does.* For really excellent fried rice it needs to be >>> cooked but fairly dry.* Most often, day old rice is preferable.* At >>> least that's what I learned. <shrug> >> >> >> * That makes sense . As I understand it , fried rice was everything we >> didn't eat yesterday ... I cook the rice a few hours ahead of making the >> dish , I read somewhere that was a good idea . I don't usually plan far >> enough ahead to cook it the day before ... >> >As long as the steam is gone and the rice is fairly dry (can be easily >fluffed), that's what counts. I learned this at least 45 years ago. >Not that I cook a lot of fried rice, but I surely have. We had a Thai >cook in Bangkok who imparted this wisdom. Over the years I've heard the >same tip from watching cooking shows and from reading cookbooks. > >>> >>>> ** Coming soon : questions about egg dishes ! Last Monday I brought >>>> home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) >>>> and before long we'll be inundated with eggs . >>>> >>> I'm probably having eggs for dinner.* LOL* I don't have much of an >>> appetite today.* I use eggs more in cooking than I do for things like >>> breakfast or evenings like this one.* Start a new post when you've got >>> a glut of eggs.* I know you'll get lots of replies. >>> >>> Jill >> >> * It's probably going to be a few weeks , the "ladies" I bought the >> chickens from were less than totally forthcoming ... "There might be a >> rooster in there , we've heard some crowing."* Well that's just bullshit >> , these guys haven't made a sound all week . And from the number of pens >> and all the chickens it's obvious that these gals know chickens - and >> knew damn well there were 3 roosters . And these hens are still at least >> 5-6 weeks from laying , if that soon rather than the "oh probably 3 >> weeks or a month"* I was told* . If these weren't the breed we really >> wanted I'd have told them to keep their damn chickens . We'll keep one >> rooster , I want a self-replacing flock . >> >> * Thank you for that opportunity to vent ! >> > >Not that I can relate to your chicken problem, but is there any sort of >recourse from the less than stellar sellers? Sounds like a case for >Judge Judy. LOL > >Jill This Coomb never cooked anything more complex than a bowl of flakie wakies... lo mein is all about noodles, hasn't a whit to do with rice. |
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Pork lo mein
> wrote in message
... > On Sat, 26 May 2018 17:20:04 -0400, jmcquown > > wrote: > >>On 5/26/2018 5:08 PM, Terry Coombs wrote: >>> On 5/26/2018 3:32 PM, jmcquown wrote: >>>> On 5/26/2018 3:56 PM, Terry Coombs wrote: >>>>> On 5/26/2018 2:05 PM, dsi1 wrote: >>>>>> On Saturday, May 26, 2018 at 7:18:44 AM UTC-10, Terry Coombs wrote: >>>>>>> Anybody got a good recipe that doesn't rely on cabbage for >>>>>>> filler ? A >>>>>>> little bok choi maybe (I think there's still some out in the garden) >>>>>>> . >>>>>>> I'm really looking for sauce/spicing recommendations , I already >>>>>>> know >>>>>>> what veggies I have on hand to use . Fettuccine for the noodles , >>>>>>> thinly >>>>>>> sliced pork loin marinated in soy/garlic - but I've never been able >>>>>>> to >>>>>>> duplicate the flavor that our favorite oriental place has . And 175 >>>>>>> miles is a bit far to go just for lo mein ... >>>>>>> >>>>>>> -- >>>>>>> Snag >>>>>>> Ain't no dollar sign on >>>>>>> peace of mind - Zac Brown >>>>>> My guess is oyster sauce and MSG. Good luck! >>>>> >>>>> The point has become moot , I decided to make fried rice instead . >>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>> ago when the cook timer went off . I find if I fluff it up a bit when >>>>> it's done cooking it makes for a lighter fried rice . >>>>> >>>> Of course the it does. For really excellent fried rice it needs to be >>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>> least that's what I learned. <shrug> >>> >>> >>> That makes sense . As I understand it , fried rice was everything we >>> didn't eat yesterday ... I cook the rice a few hours ahead of making the >>> dish , I read somewhere that was a good idea . I don't usually plan far >>> enough ahead to cook it the day before ... >>> >>As long as the steam is gone and the rice is fairly dry (can be easily >>fluffed), that's what counts. I learned this at least 45 years ago. >>Not that I cook a lot of fried rice, but I surely have. We had a Thai >>cook in Bangkok who imparted this wisdom. Over the years I've heard the >>same tip from watching cooking shows and from reading cookbooks. >> >>>> >>>>> Coming soon : questions about egg dishes ! Last Monday I brought >>>>> home 5 Buff Orpington hens (and 3 roosters , package deal , grrrrr) >>>>> and before long we'll be inundated with eggs . >>>>> >>>> I'm probably having eggs for dinner. LOL I don't have much of an >>>> appetite today. I use eggs more in cooking than I do for things like >>>> breakfast or evenings like this one. Start a new post when you've got >>>> a glut of eggs. I know you'll get lots of replies. >>>> >>>> Jill >>> >>> It's probably going to be a few weeks , the "ladies" I bought the >>> chickens from were less than totally forthcoming ... "There might be a >>> rooster in there , we've heard some crowing." Well that's just bullshit >>> , these guys haven't made a sound all week . And from the number of pens >>> and all the chickens it's obvious that these gals know chickens - and >>> knew damn well there were 3 roosters . And these hens are still at least >>> 5-6 weeks from laying , if that soon rather than the "oh probably 3 >>> weeks or a month" I was told . If these weren't the breed we really >>> wanted I'd have told them to keep their damn chickens . We'll keep one >>> rooster , I want a self-replacing flock . >>> >>> Thank you for that opportunity to vent ! >>> >> >>Not that I can relate to your chicken problem, but is there any sort of >>recourse from the less than stellar sellers? Sounds like a case for >>Judge Judy. LOL >> >>Jill > > This Coomb never cooked anything more complex than a bowl of flakie > wakies... lo mein is all about noodles, hasn't a whit to do with rice. Did you miss the part where he said he was going to make fried rice instead? Cheri |
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Pork lo mein
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Pork lo mein
Terry Coombs wrote:
> Â* Anybody got a good recipe that doesn't rely on cabbage for filler ? A > little bok choi maybe (I think there's still some out in the garden) . > I'm really looking for sauce/spicing recommendations , I already know > what veggies I have on hand to use . Fettuccine for the noodles , thinly > sliced pork loin marinated in soy/garlic - but I've never been able to > duplicate the flavor that our favorite oriental place has . And 175 > miles is a bit far to go just for lo mein ... high heat and slightly burned is how i like it best. never had it with a lot of cabbage in it, mostly it was noodles, a few veggies and whatever bits of meat of choice were. slightly on the dry side compared to many other dishes i've had, but i always liked it from a certain place and not many others compared, same with their hot and sour soup. nobody else did as well so far... alas, place changed ownership and last time we went it was in steep decline. songbird |
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Pork lo mein
Am Samstag, 26. Mai 2018 23:08:31 UTC+2 schrieb Terry Coombs:
> Â* It's probably going to be a few weeks , the "ladies" I bought the > chickens from were less than totally forthcoming ... "There might be a > rooster in there , we've heard some crowing."Â* Well that's just bullshit > , these guys haven't made a sound all week . And from the number of pens > and all the chickens it's obvious that these gals know chickens - and > knew damn well there were 3 roosters . And these hens are still at least > 5-6 weeks from laying , if that soon rather than the "oh probably 3 > weeks or a month"Â* I was toldÂ* . If these weren't the breed we really > wanted I'd have told them to keep their damn chickens . We'll keep one > rooster , I want a self-replacing flock . > > Â* Thank you for that opportunity to vent ! Wait until the roosters show interest in the hens (keep them separated as soon as necessary), a friend of mine kept the friendliest one once only. Turned out that one only shot blanks... The roosters get big and meaty... Bye, Sanne. |
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Pork lo mein
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Pork lo mein
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Pork lo mein
On Sun, 27 May 2018 00:24:30 -0400, songbird >
wrote: >Terry Coombs wrote: >> Â* Anybody got a good recipe that doesn't rely on cabbage for filler ? A >> little bok choi maybe (I think there's still some out in the garden) . >> I'm really looking for sauce/spicing recommendations , I already know >> what veggies I have on hand to use . Fettuccine for the noodles , thinly >> sliced pork loin marinated in soy/garlic - but I've never been able to >> duplicate the flavor that our favorite oriental place has . And 175 >> miles is a bit far to go just for lo mein ... > > high heat and slightly burned is how i like it best. >never had it with a lot of cabbage in it, mostly it was >noodles, a few veggies and whatever bits of meat of choice >were. slightly on the dry side compared to many other >dishes i've had, but i always liked it from a certain >place and not many others compared, same with their >hot and sour soup. nobody else did as well so far... > > alas, place changed ownership and last time we went it >was in steep decline. > songbird Lo Mein is very easy to prepare, and really no special hard to find ingredients necessary... there's no exact recipe anyway. I make it often, a good dish for cleaning out the fridge of left overs. I use linguini noodles. https://www.allrecipes.com/recipe/23...-mein-noodles/ |
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Pork lo mein
> wrote in message
... > On Sun, 27 May 2018 09:35:55 -0400, jmcquown > > wrote: > >>On 5/26/2018 10:15 PM, wrote: >>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>> wrote: >>> >>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>> >>>>>>> The point has become moot , I decided to make fried rice instead . >>>>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>>>> ago when the cook timer went off . I find if I fluff it up a bit >>>>>>> when >>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>> >>>>>> Of course the it does. For really excellent fried rice it needs to be >>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>> least that's what I learned. <shrug> >>>>> >>>>> >>>>> That makes sense . As I understand it , fried rice was everything we >>>>> didn't eat yesterday ... I cook the rice a few hours ahead of making >>>>> the >>>>> dish , I read somewhere that was a good idea . I don't usually plan >>>>> far >>>>> enough ahead to cook it the day before ... >>>>> >>>> As long as the steam is gone and the rice is fairly dry (can be easily >>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>> Not that I cook a lot of fried rice, but I surely have. We had a Thai >>>> cook in Bangkok who imparted this wisdom. Over the years I've heard >>>> the >>>> same tip from watching cooking shows and from reading cookbooks. >>>> >>(snippage) >>> >>> This Coomb never cooked anything more complex than a bowl of flakie >>> wakies... lo mein is all about noodles, hasn't a whit to do with rice. >>> >>Uh... yeah. He said he changed his mind and decided to make fried rice >>instead. >> >>Jill > > Didn't change course enough to change the Subject line, proves he's a > half-wit. > https://www.merriam-webster.com/dictionary/half-wit He probably assumes that those who read for comprehension and aren't furiously typing a nasty response without fully reading the posts (you) would see where he said that, and only an idiot would start another thread over a change of mind about what they're making for dinner. Cheri |
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Pork lo mein
On Saturday, May 26, 2018 at 9:29:06 PM UTC-10, sanne wrote:
> > Wait until the roosters show interest in the hens (keep them separated as > soon as necessary), a friend of mine kept the friendliest one once only. > Turned out that one only shot blanks... > The roosters get big and meaty... > > Bye, Sanne. I don't know a thing about roosters shooting blanks but my guess is that you'd like kim chee fried rice. I had a big jar of kim chee that was past its prime so I made some. It was pretty epic. https://www.amazon.com/photos/share/...5CeIzxyUQzJj4L |
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Pork lo mein
On 5/27/2018 12:51 PM, wrote:
> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > > wrote: > >> On 5/26/2018 10:15 PM, wrote: >>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>> wrote: >>> >>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>> >>>>>>> Â*Â* The point has become moot , I decided to make fried rice instead . >>>>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>>>> ago when the cook timer went off . I find if I fluff it up a bit when >>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>> >>>>>> Of course the it does.Â* For really excellent fried rice it needs to be >>>>>> cooked but fairly dry.Â* Most often, day old rice is preferable.Â* At >>>>>> least that's what I learned. <shrug> >>>>> >>>>> >>>>> Â* That makes sense . As I understand it , fried rice was everything we >>>>> didn't eat yesterday ... I cook the rice a few hours ahead of making the >>>>> dish , I read somewhere that was a good idea . I don't usually plan far >>>>> enough ahead to cook it the day before ... >>>>> >>>> As long as the steam is gone and the rice is fairly dry (can be easily >>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>> Not that I cook a lot of fried rice, but I surely have. We had a Thai >>>> cook in Bangkok who imparted this wisdom. Over the years I've heard the >>>> same tip from watching cooking shows and from reading cookbooks. >>>> >> (snippage) >>> >>> This Coomb never cooked anything more complex than a bowl of flakie >>> wakies... lo mein is all about noodles, hasn't a whit to do with rice. >>> >> Uh... yeah. He said he changed his mind and decided to make fried rice >> instead. >> >> Jill > > Didn't change course enough to change the Subject line, proves he's a > Who died and made you King? No netiquette rules say a poster is required to change the Subject Line when there is thread drift. Jill |
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Half-Wits & Fly Lice was Pork lo mein
"Cheri" wrote:
><penmart wrote: >> >> Didn't change course enough to change the Subject line, proves he's a >> half-wit. >> https://www.merriam-webster.com/dictionary/half-wit > >He probably assumes that those who read for comprehension and aren't >furiously typing a nasty response without fully reading the posts (you) >would see where he said that, and only an idiot would start another thread >over a change of mind about what they're making for dinner. I don't read entire untrimmed posts, no one who's been at usenet for more than a year does. And it's only the otiose newbies like you who don't clean up their posts. If your abode is anything like your posts you are filthy slob. And you are a half-wit too. When the content was changed to Fly Lice the subject line should have immediately reflected the same. You don't trim your posts so obviously you don't bathe and trim your pubes. |
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Pork lo mein
When I'm making lo mein or fried rice I like to use hoisin sauce and/or Chinese 5-spice powder.
Denise in NH |
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Pork lo mein
On 5/27/2018 1:16 PM, Cheri wrote:
> > wrote in message > ... >> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >> wrote: >> >>> On 5/26/2018 10:15 PM, wrote: >>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>> wrote: >>>> >>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>> >>>>>>>> *The point has become moot , I decided to make fried rice instead . >>>>>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>>>>> ago when the cook timer went off . I find if I fluff it up a bit >>>>>>>> when >>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>> >>>>>>> Of course the it does. For really excellent fried rice it needs >>>>>>> to be >>>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>>> least that's what I learned. <shrug> >>>>>> >>>>>> >>>>>> * That makes sense . As I understand it , fried rice was >>>>>> everything we >>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of >>>>>> making the >>>>>> dish , I read somewhere that was a good idea . I don't usually >>>>>> plan far >>>>>> enough ahead to cook it the day before ... >>>>>> >>>>> As long as the steam is gone and the rice is fairly dry (can be easily >>>>> fluffed), that's what counts.* I learned this at least 45 years ago. >>>>> Not that I cook a lot of fried rice, but I surely have.* We had a Thai >>>>> cook in Bangkok who imparted this wisdom.* Over the years I've >>>>> heard the >>>>> same tip from watching cooking shows and from reading cookbooks. >>>>> >>> (snippage) >>>> >>>> This Coomb never cooked anything more complex than a bowl of flakie >>>> wakies... lo mein is all about noodles, hasn't a whit to do with rice. >>>> >>> Uh... yeah.* He said he changed his mind and decided to make fried rice >>> instead. >>> >>> Jill >> >> Didn't change course enough to change the Subject line, proves he's a >> half-wit. > > > He probably assumes that those who read for comprehension and aren't > furiously typing a nasty response without fully reading the posts (you) > would see where he said that, and only an idiot would start another > thread over a change of mind about what they're making for dinner. > > Cheri Seems like changing your mind about what to cook and eat is a foreign concept. I don't know about you but I've certainly changed my mind many times when it comes to what to cook for dinner. Jill |
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Half-Wits & Fly Lice was Pork lo mein
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Half-Wits & Fly Lice was Pork lo mein
wrote:
> "Cheri" wrote: >> <penmart wrote: >>> >>> Didn't change course enough to change the Subject line, proves he's a >>> half-wit. >>> https://www.merriam-webster.com/dictionary/half-wit >> >> He probably assumes that those who read for comprehension and aren't >> furiously typing a nasty response without fully reading the posts (you) >> would see where he said that, and only an idiot would start another thread >> over a change of mind about what they're making for dinner. > You don't trim your posts so obviously you don't > bathe and trim your pubes. > I figured this would eventually boil down to yoose talking about genitals or faggots. Good going little sailor. |
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Netiquette was Pork lo mein
On Sun, 27 May 2018 14:16:56 -0400, jmcquown >
wrote: >On 5/27/2018 12:51 PM, wrote: >> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >> wrote: >> >>> On 5/26/2018 10:15 PM, wrote: >>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>> wrote: >>>> >>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>> >>>>>>>> ** The point has become moot , I decided to make fried rice instead . >>>>>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>>>>> ago when the cook timer went off . I find if I fluff it up a bit when >>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>> >>>>>>> Of course the it does.* For really excellent fried rice it needs to be >>>>>>> cooked but fairly dry.* Most often, day old rice is preferable.* At >>>>>>> least that's what I learned. <shrug> >>>>>> >>>>>> >>>>>> * That makes sense . As I understand it , fried rice was everything we >>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of making the >>>>>> dish , I read somewhere that was a good idea . I don't usually plan far >>>>>> enough ahead to cook it the day before ... >>>>>> >>>>> As long as the steam is gone and the rice is fairly dry (can be easily >>>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>>> Not that I cook a lot of fried rice, but I surely have. We had a Thai >>>>> cook in Bangkok who imparted this wisdom. Over the years I've heard the >>>>> same tip from watching cooking shows and from reading cookbooks. >>>>> >>> (snippage) >>>> >>>> This Coomb never cooked anything more complex than a bowl of flakie >>>> wakies... lo mein is all about noodles, hasn't a whit to do with rice. >>>> >>> Uh... yeah. He said he changed his mind and decided to make fried rice >>> instead. >>> >>> Jill >> >> Didn't change course enough to change the Subject line, proves he's a >> >Who died and made you King? No netiquette rules say a poster is >required to change the Subject Line when there is thread drift. Rules of netiquette are not laws but it's always been the responsibility of the poster to choose a proper description in the Subject line. It's not the reader's responsibity to realize that the poster changed their mind. The current Subject line always supercedes. http://linux.sgms-centre.com/misc/netiquette.php https://www.livinginternet.com/i/ia_...m#subjectlines |
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Pork lo mein
"jmcquown" > wrote in message
... > On 5/27/2018 1:16 PM, Cheri wrote: >> > wrote in message >> ... >>> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >>> wrote: >>> >>>> On 5/26/2018 10:15 PM, wrote: >>>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>>> wrote: >>>>> >>>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>>> >>>>>>>>> The point has become moot , I decided to make fried rice instead . >>>>>>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>>>>>> ago when the cook timer went off . I find if I fluff it up a bit >>>>>>>>> when >>>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>>> >>>>>>>> Of course the it does. For really excellent fried rice it needs to >>>>>>>> be >>>>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>>>> least that's what I learned. <shrug> >>>>>>> >>>>>>> >>>>>>> That makes sense . As I understand it , fried rice was everything we >>>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of making >>>>>>> the >>>>>>> dish , I read somewhere that was a good idea . I don't usually plan >>>>>>> far >>>>>>> enough ahead to cook it the day before ... >>>>>>> >>>>>> As long as the steam is gone and the rice is fairly dry (can be >>>>>> easily >>>>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>>>> Not that I cook a lot of fried rice, but I surely have. We had a Thai >>>>>> cook in Bangkok who imparted this wisdom. Over the years I've heard >>>>>> the >>>>>> same tip from watching cooking shows and from reading cookbooks. >>>>>> >>>> (snippage) >>>>> >>>>> This Coomb never cooked anything more complex than a bowl of flakie >>>>> wakies... lo mein is all about noodles, hasn't a whit to do with rice. >>>>> >>>> Uh... yeah. He said he changed his mind and decided to make fried rice >>>> instead. >>>> >>>> Jill >>> >>> Didn't change course enough to change the Subject line, proves he's a >>> half-wit. >> >> >> He probably assumes that those who read for comprehension and aren't >> furiously typing a nasty response without fully reading the posts (you) >> would see where he said that, and only an idiot would start another >> thread over a change of mind about what they're making for dinner. >> >> Cheri > > Seems like changing your mind about what to cook and eat is a foreign > concept. > > I don't know about you but I've certainly changed my mind many times when > it comes to what to cook for dinner. > > Jill Me too, so I guess I should start a new thread for everytime I change my mind during the day. Today I am making chicken legs, potato salad, baked beans and french bread. If I change my mind, I will certainly start several new threads. ;-) Cheri |
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Pork lo mein
On 5/27/2018 1:40 PM, jmcquown wrote:
> On 5/27/2018 1:16 PM, Cheri wrote: >> > wrote in message >> ... >>> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >>> wrote: >>> >>>> On 5/26/2018 10:15 PM, wrote: >>>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>>> wrote: >>>>> >>>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>>> >>>>>>>>> *The point has become moot , I decided to make fried rice >>>>>>>>> instead . >>>>>>>>> That one I have nailed . Just fluffed the brown rice a few >>>>>>>>> minutes >>>>>>>>> ago when the cook timer went off . I find if I fluff it up a >>>>>>>>> bit when >>>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>>> >>>>>>>> Of course the it does. For really excellent fried rice it needs >>>>>>>> to be >>>>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>>>> least that's what I learned. <shrug> >>>>>>> >>>>>>> >>>>>>> * That makes sense . As I understand it , fried rice was >>>>>>> everything we >>>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of >>>>>>> making the >>>>>>> dish , I read somewhere that was a good idea . I don't usually >>>>>>> plan far >>>>>>> enough ahead to cook it the day before ... >>>>>>> >>>>>> As long as the steam is gone and the rice is fairly dry (can be >>>>>> easily >>>>>> fluffed), that's what counts.* I learned this at least 45 years ago. >>>>>> Not that I cook a lot of fried rice, but I surely have. We had a >>>>>> Thai >>>>>> cook in Bangkok who imparted this wisdom.* Over the years I've >>>>>> heard the >>>>>> same tip from watching cooking shows and from reading cookbooks. >>>>>> >>>> (snippage) >>>>> >>>>> This Coomb never cooked anything more complex than a bowl of flakie >>>>> wakies... lo mein is all about noodles, hasn't a whit to do with >>>>> rice. >>>>> >>>> Uh... yeah.* He said he changed his mind and decided to make fried >>>> rice >>>> instead. >>>> >>>> Jill >>> >>> Didn't change course enough to change the Subject line, proves he's a >>> half-wit. >> >> >> He probably assumes that those who read for comprehension and aren't >> furiously typing a nasty response without fully reading the posts >> (you) would see where he said that, and only an idiot would start >> another thread over a change of mind about what they're making for >> dinner. >> >> Cheri > > Seems like changing your mind about what to cook and eat is a foreign > concept. > > I don't know about you but I've certainly changed my mind many times > when it comes to what to cook for dinner. > > Jill * Well , I won't be changin' my mind for tonight . Went to the store this morning and got 2 12 pound shank hams and 3 packages of (real) country style ribs . Tonight it's ham ... and leftovers from earlier this week . Tomorrow wil probably be some of those ribs ... and baked beans , got a good recipe and a slow cooker , plus a big ol' bag of white beans . *note to self , defrost some bacon tonight and put the beans on to soak * Last time I made this recipe I cooked them on the smoker along with a couple 'o butts , didn't turn out so well . -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Half-Wits & Fly Lice was Pork lo mein
> wrote in message
news 
> I don't read entire untrimmed posts, no one who's been at usenet for > more than a year does. This coming from the KING of "huge walls of text" with no paragraphs etc. just line after line after line after line. You're just a tiresome sloppopotamus with most of your posts. Cheri |
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Half-Wits & Fly Lice was Pork lo mein
On 5/27/2018 1:53 PM, Hank Rogers wrote:
> wrote: >> "Cheri" wrote: >>> <penmart wrote: >>>> >>>> Didn't change course enough to change the Subject line, proves he's a >>>> half-wit. >>>> https://www.merriam-webster.com/dictionary/half-wit >>> >>> He probably assumes that those who read for comprehension and aren't >>> furiously typing a nasty response without fully reading the posts (you) >>> would see where he said that, and only an idiot would start another >>> thread >>> over a change of mind about what they're making for dinner. > > >> You don't trim your posts so obviously you don't >> bathe and trim your pubes. >> > > I figured this would eventually boil down to yoose talking about > genitals or faggots. Good going little sailor. > > Â* Is that what they call an "ad hominem" attack ? It's gotten so I can't tell who posted what anymore , hell that might not have even been Sheldon , and I don't have the skills to decode headers and all that - but I can build you a cabinet or machine a piece of steel within a thousandth of an inch . I don't care any more , if some one's life is so miserable that they have to (try to) drag others into their cesspool let 'em try . I don't feel like swimmin' today so ... the fly lice turned out well , the pork loin was very tender and tasty , the only problem was that I selected a carrot that was too big . I was unable to slice it cleanly and uniformly and it was not uniformly cooked - thick sections were a little too crispy . Next time I'm using the food processor with the slicer blade . Screw it , it's not like we're still washing dishes by hand . -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Half-Wits & Fly Lice was Pork lo mein
On Sun, 27 May 2018 12:20:46 -0700, "Cheri" >
wrote: > wrote in message >news
>>> I don't read entire untrimmed posts, no one who's been at usenet for >> more than a year does. > >This coming from the KING of "huge walls of text" with no paragraphs etc. >just line after line after line after line. You're just a tiresome >sloppopotamus with most of your posts. lol: "someone who drinks until blacking out, usually spotted falling over, half asleep but still trying to talk but only mumbling vulgarity" <https://www.urbandictionary.com/define.php?term=Sloppopotamus> |
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Pork lo mein
On 5/27/2018 2:14 PM, Cheri wrote:
> "jmcquown" > wrote in message > ... >> On 5/27/2018 1:16 PM, Cheri wrote: >>> > wrote in message >>> ... >>>> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >>>> wrote: >>>> >>>>> On 5/26/2018 10:15 PM, wrote: >>>>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>>>> wrote: >>>>>> >>>>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>>>> >>>>>>>>>> The point has become moot , I decided to make fried rice >>>>>>>>>> instead . >>>>>>>>>> That one I have nailed . Just fluffed the brown rice a few >>>>>>>>>> minutes >>>>>>>>>> ago when the cook timer went off . I find if I fluff it up a >>>>>>>>>> bit when >>>>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>>>> >>>>>>>>> Of course the it does. For really excellent fried rice it >>>>>>>>> needs to be >>>>>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>>>>> least that's what I learned. <shrug> >>>>>>>> >>>>>>>> >>>>>>>> That makes sense . As I understand it , fried rice was >>>>>>>> everything we >>>>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of >>>>>>>> making the >>>>>>>> dish , I read somewhere that was a good idea . I don't usually >>>>>>>> plan far >>>>>>>> enough ahead to cook it the day before ... >>>>>>>> >>>>>>> As long as the steam is gone and the rice is fairly dry (can be >>>>>>> easily >>>>>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>>>>> Not that I cook a lot of fried rice, but I surely have. We had a >>>>>>> Thai >>>>>>> cook in Bangkok who imparted this wisdom. Over the years I've >>>>>>> heard the >>>>>>> same tip from watching cooking shows and from reading cookbooks. >>>>>>> >>>>> (snippage) >>>>>> >>>>>> This Coomb never cooked anything more complex than a bowl of flakie >>>>>> wakies... lo mein is all about noodles, hasn't a whit to do with >>>>>> rice. >>>>>> >>>>> Uh... yeah. He said he changed his mind and decided to make fried >>>>> rice >>>>> instead. >>>>> >>>>> Jill >>>> >>>> Didn't change course enough to change the Subject line, proves he's a >>>> half-wit. >>> >>> >>> He probably assumes that those who read for comprehension and aren't >>> furiously typing a nasty response without fully reading the posts >>> (you) would see where he said that, and only an idiot would start >>> another thread over a change of mind about what they're making for >>> dinner. >>> >>> Cheri >> >> Seems like changing your mind about what to cook and eat is a foreign >> concept. >> >> I don't know about you but I've certainly changed my mind many times >> when it comes to what to cook for dinner. >> >> Jill > > > Me too, so I guess I should start a new thread for everytime I change > my mind during the day. Today I am making chicken legs, potato salad, > baked beans and french bread. If I change my mind, I will certainly > start several new threads. ;-) > > Cheri Care to share that baked bean recipe ? I promise not to change the name of the thread ... now that's thread drift ! -- Snag Ain't no dollar sign on peace of mind - Zac Brown |
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Pork lo mein
On Sun, 27 May 2018 12:14:06 -0700, "Cheri" >
wrote: >"jmcquown" > wrote in message ... >> On 5/27/2018 1:16 PM, Cheri wrote: >>> > wrote in message >>> ... >>>> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >>>> wrote: >>>> >>>>> On 5/26/2018 10:15 PM, wrote: >>>>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>>>> wrote: >>>>>> >>>>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>>>> >>>>>>>>>> The point has become moot , I decided to make fried rice instead . >>>>>>>>>> That one I have nailed . Just fluffed the brown rice a few minutes >>>>>>>>>> ago when the cook timer went off . I find if I fluff it up a bit >>>>>>>>>> when >>>>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>>>> >>>>>>>>> Of course the it does. For really excellent fried rice it needs to >>>>>>>>> be >>>>>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>>>>> least that's what I learned. <shrug> >>>>>>>> >>>>>>>> >>>>>>>> That makes sense . As I understand it , fried rice was everything we >>>>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of making >>>>>>>> the >>>>>>>> dish , I read somewhere that was a good idea . I don't usually plan >>>>>>>> far >>>>>>>> enough ahead to cook it the day before ... >>>>>>>> >>>>>>> As long as the steam is gone and the rice is fairly dry (can be >>>>>>> easily >>>>>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>>>>> Not that I cook a lot of fried rice, but I surely have. We had a Thai >>>>>>> cook in Bangkok who imparted this wisdom. Over the years I've heard >>>>>>> the >>>>>>> same tip from watching cooking shows and from reading cookbooks. >>>>>>> >>>>> (snippage) >>>>>> >>>>>> This Coomb never cooked anything more complex than a bowl of flakie >>>>>> wakies... lo mein is all about noodles, hasn't a whit to do with rice. >>>>>> >>>>> Uh... yeah. He said he changed his mind and decided to make fried rice >>>>> instead. >>>>> >>>>> Jill >>>> >>>> Didn't change course enough to change the Subject line, proves he's a >>>> half-wit. >>> >>> >>> He probably assumes that those who read for comprehension and aren't >>> furiously typing a nasty response without fully reading the posts (you) >>> would see where he said that, and only an idiot would start another >>> thread over a change of mind about what they're making for dinner. >>> >>> Cheri >> >> Seems like changing your mind about what to cook and eat is a foreign >> concept. >> >> I don't know about you but I've certainly changed my mind many times when >> it comes to what to cook for dinner. >> >> Jill > > >Me too, so I guess I should start a new thread for everytime I change my >mind during the day. Today I am making chicken legs, potato salad, baked >beans and french bread. If I change my mind, I will certainly start several >new threads. ;-) You mentioned 4 food items that all don't correspond with the thread subject. Please start 4 different threads next time. |
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Pork lo mein
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Half-Wits & Fly Lice was Pork lo mein
On Sun, 27 May 2018 14:45:52 -0400, jmcquown >
wrote: >On 5/27/2018 2:28 PM, wrote: >> "Cheri" wrote: >>> <penmart wrote: >>>> >>>> Didn't change course enough to change the Subject line, proves he's a >>>> half-wit. >>> >>> He probably assumes that those who read for comprehension and aren't >>> furiously typing a nasty response without fully reading the posts (you) >>> would see where he said that, and only an idiot would start another thread >>> over a change of mind about what they're making for dinner. >> >> I don't read entire untrimmed posts, no one who's been at usenet for >> more than a year does. > >Says who? You do realize this is not Usenet 1980, right? > >At the age of 75 I'd think you would hope someone would take you seriously. > >Jill Why don't you just close your legs, your constant spewing makes no sense and it stinks. |
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Pork lo mein
"Terry Coombs" > wrote in message
news > On 5/27/2018 2:14 PM, Cheri wrote: >> "jmcquown" > wrote in message >> ... >>> On 5/27/2018 1:16 PM, Cheri wrote: >>>> > wrote in message >>>> ... >>>>> On Sun, 27 May 2018 09:35:55 -0400, jmcquown > >>>>> wrote: >>>>> >>>>>> On 5/26/2018 10:15 PM, wrote: >>>>>>> On Sat, 26 May 2018 17:20:04 -0400, jmcquown > >>>>>>> wrote: >>>>>>> >>>>>>>> On 5/26/2018 5:08 PM, Terry Coombs wrote: >>>>>>>>>>> >>>>>>>>>>> The point has become moot , I decided to make fried rice instead >>>>>>>>>>> . >>>>>>>>>>> That one I have nailed . Just fluffed the brown rice a few >>>>>>>>>>> minutes >>>>>>>>>>> ago when the cook timer went off . I find if I fluff it up a bit >>>>>>>>>>> when >>>>>>>>>>> it's done cooking it makes for a lighter fried rice . >>>>>>>>>>> >>>>>>>>>> Of course the it does. For really excellent fried rice it needs >>>>>>>>>> to be >>>>>>>>>> cooked but fairly dry. Most often, day old rice is preferable. At >>>>>>>>>> least that's what I learned. <shrug> >>>>>>>>> >>>>>>>>> >>>>>>>>> That makes sense . As I understand it , fried rice was everything >>>>>>>>> we >>>>>>>>> didn't eat yesterday ... I cook the rice a few hours ahead of >>>>>>>>> making the >>>>>>>>> dish , I read somewhere that was a good idea . I don't usually >>>>>>>>> plan far >>>>>>>>> enough ahead to cook it the day before ... >>>>>>>>> >>>>>>>> As long as the steam is gone and the rice is fairly dry (can be >>>>>>>> easily >>>>>>>> fluffed), that's what counts. I learned this at least 45 years ago. >>>>>>>> Not that I cook a lot of fried rice, but I surely have. We had a >>>>>>>> Thai >>>>>>>> cook in Bangkok who imparted this wisdom. Over the years I've heard >>>>>>>> the >>>>>>>> same tip from watching cooking shows and from reading cookbooks. >>>>>>>> >>>>>> (snippage) >>>>>>> >>>>>>> This Coomb never cooked anything more complex than a bowl of flakie >>>>>>> wakies... lo mein is all about noodles, hasn't a whit to do with >>>>>>> rice. >>>>>>> >>>>>> Uh... yeah. He said he changed his mind and decided to make fried >>>>>> rice >>>>>> instead. >>>>>> >>>>>> Jill >>>>> >>>>> Didn't change course enough to change the Subject line, proves he's a >>>>> half-wit. >>>> >>>> >>>> He probably assumes that those who read for comprehension and aren't >>>> furiously typing a nasty response without fully reading the posts (you) >>>> would see where he said that, and only an idiot would start another >>>> thread over a change of mind about what they're making for dinner. >>>> >>>> Cheri >>> >>> Seems like changing your mind about what to cook and eat is a foreign >>> concept. >>> >>> I don't know about you but I've certainly changed my mind many times >>> when it comes to what to cook for dinner. >>> >>> Jill >> >> >> Me too, so I guess I should start a new thread for everytime I change my >> mind during the day. Today I am making chicken legs, potato salad, baked >> beans and french bread. If I change my mind, I will certainly start >> several new threads. ;-) >> >> Cheri > > Care to share that baked bean recipe ? I promise not to change the name of > the thread ... now that's thread drift ! > > -- > Snag > Ain't no dollar sign on > peace of mind - Zac Brown > It's not really a recipe, canned beans (oh the horror) to which I added some ketchup, mustard, onion, bacon, molasses, a bit of apple cider vinegar, and some red pepper flakes. Cheri |
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Pork lo mein
"Bruce" > wrote in message
... > On Sun, 27 May 2018 12:14:06 -0700, "Cheri" > > wrote: > >>"jmcquown" > wrote in message >>> I don't know about you but I've certainly changed my mind many times >>> when >>> it comes to what to cook for dinner. >>> >>> Jill >> >> >>Me too, so I guess I should start a new thread for everytime I change my >>mind during the day. Today I am making chicken legs, potato salad, baked >>beans and french bread. If I change my mind, I will certainly start >>several >>new threads. ;-) > > You mentioned 4 food items that all don't correspond with the thread > subject. Please start 4 different threads next time. LOL |
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Posted to rec.food.cooking
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Half-Wits & Fly Lice was Pork lo mein
"Terry Coombs" > wrote in message
news
> Â Is that what they call an "ad hominem" attack ? It's gotten so I can't > tell who posted what anymore , hell that might not have even been Sheldon > , and I don't have the skills to decode headers and all that - but I can > build you a cabinet or machine a piece of steel within a thousandth of an > inch . I don't care any more , if some one's life is so miserable that > they have to (try to) drag others into their cesspool let 'em try . I > don't feel like swimmin' today so ... the fly lice turned out well , the > pork loin was very tender and tasty , the only problem was that I selected > a carrot that was too big . I was unable to slice it cleanly and uniformly > and it was not uniformly cooked - thick sections were a little too crispy > . Next time I'm using the food processor with the slicer blade . Screw it > , it's not like we're still washing dishes by hand . I'm glad you decided not to stay gone. Cheri |
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Half-Wits & Fly Lice was Pork lo mein
Sheldon wrote:
> On Sun, 27 May 2018 14:45:52 -0400, jmcquown > > wrot wrote: > >> "Cheri" wrote: > >>> <penmart wrote: > >>>> > >>>> Didn't change course enough to change the Subject line, proves he's a > >>>> half-wit. > >>> > >>> He probably assumes that those who read for comprehension and aren't > >>> furiously typing a nasty response without fully reading the posts (you) > >>> would see where he said that, and only an idiot would start another thread > >>> over a change of mind about what they're making for dinner. > >> > >> I don't read entire untrimmed posts, no one who's been at usenet for > >> more than a year does. > > > >Says who? You do realize this is not Usenet 1980, right? > > > >At the age of 75 I'd think you would hope someone would take you seriously. > > > >Jill > > Why don't you just close your legs, your constant > spewing makes no sense and it stinks. Lol...as Ralph Kramden said to Alice, "How do I know yer a WOMAN - because yer always YAKKIN'...!!!" -- Best Greg |
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